Review of Brownie Recipe (using coconut flour)

I was really craving chocolate (again I know) so I decided to use the cacao nibs grind them up like cocoa powder and try out the chocolate brownie recipe found here on the comfy belly blog. They turned out so well that I made them yesterday and the only picture I have of them is the two that are left! They are even better after being chilled in the fridge for a day.  I also added a peanut butter icing to give them a Reese-like taste. I am sure they would work just as well using cocoa powder as is suggested in the original recipe.


So I only altered the recipe a little as follows:

Ingredients for brownie batter

• 1/2 cup plus one tsp of coconut flour
• 1/3 cup of ground up cacao nibs ( with enough water to cover and blend in blender)
• 4 eggs
• 1/2 cup of honey
• 1/2 teaspoon of vanilla
• 1/3 cup of melted butter 

Ingredients for Peanut Butter Icing

• 4 tablespoons all natural peanut butter
• 2 -3 tablespoons honey

Instructions

1. Blend nibs in blender until coarse powder add enough water to cover and continue to grind until the mixture is as fine grained as you can get it, it'll look like a brown liquid(nib juice as I dubbed it)
2. Combine nib juice with coconut flour and make coarse breadcrumb like texture
3. Preheat oven to 350°F/175°C.
4. In a separate bowl, whisk together the eggs, honey, butter, and vanilla until well blended.
5. Combine the cocoa mixture and egg mixture and blend well (with a mixer if possible).
6. Line a baking pan with parchment paper or just grease it well and use a spatula to scoop the batter into the pan.
7. Bake for 25 minutes, or until a toothpick inserted in the middle of the brownies comes out clean.
8. While batter is baking mix peanut butter and honey and spread on top when brownies are done and cooled.